Misal Pav

Who among us would not love street food. All gastronome do. Isn't it? Now as I say street food, it has to be spicy and tangy with strong flavours.  In hindi we say... chatpataa..right?

It has been long time that I had been to Mumbai and had some super spicy misal pav. Yesterday I was craving to eat something spicy and Misal pav struck my mind. Since we don't get it here on streets of Delhi, I thought of making it at home. 

Misal pav is originally a Maharashtrian snack food. It comes from kolhapur. Kolhapuri people eat comparatively more spicy food than in other parts of the country. Thus, Misal pav is very spicy but tasty snack item now readily available on the streets of Mumbai with multiple variations.

Traditionally Misal is prepared medium spicy with matki (moth sprouts) but you can use any sprouts and is served with a spicy gravy or rassaa called the 'Kat' in marathi. Kat is basically a gravy prepared with lots of oil, chilli powder,salt and water. It is poured over the misal to increase the spice level of misal as per individual choice. It also adds to the colour and beauty of the dish.

Misal tastes best with soft pav, some chopped onions and lemon juice. The specialty to this dish does not end here. You are supposed to serve it with some farsan(dry snack) as a topping. 

Farsan

The method for Misal pav I use is not the traditional one, but more or less similar to it. I have also done some small variations to the method and recipe to suit our taste and make the process easier.

Let's get onto the recipe.

Misal Pav

Serves 2

Ingredients

For Misal

1 cup Sprout matki (moth) or You can also use moong sprouts or a combination of both.

2 tbsp oil 

1/2 tsp mustard seeds

Pinch of hing

8 - 10 curry leaves

1 Onion finely chopped

1 Tomato finely chopped

Pinch of turmeric

1 tbsp of ginger garlic paste

1 tsp red chilli powder

2 green chillies finely chopped

1 tsp misal masala ( can use garam masala also)

Salt to taste

1 tbsp fresh coconut grated or dessicated coconut.

For Serving

6 - 8 pieces of pav

Finely chopped coriander

1 onion finely chopped

Farsan

Lemon

Method

For Misal

• Take oil in a deep pan and put it on flame.
• As the oil is hot, add in the mustard seeds and hing. Once the mustard seeds crackle throw in the curry leaves.
• Add the chopped onion, green chillies and ginger garlic paste. Saute it for a minute.
• Now add chopped tomatoes. Let this cook for 2 minutes.
• Now mix the sprouts to above mixture and close the lid of the pan and let the sprouts go soft for 2 minutes.
• Once the sprouts are little soft add the masalas( salt, turmeric, chilli powder, misal masala or garam masala) and grated coconut and mix well.
• Add about 1 1/2 cup of water and cover the pan. Let the misal cook for about 5 -7 minutes on medium flame till the sprouts are soft and they absorb the flavour of the spices. You can adjust the water content as per the need. The misal tastes best when it has good quantity of rassaa to it, so check the amount of water added.

For Serving

• Take an individual serving bowl and pour the hot misal.
• Top it with some farsan, chopped onions and coriander.
• Serve it with lemon and soft pav.

As I have mentioned above, I have not prepared it traditionally, but trust me this method is very easy and tastes superb. Serve misal pav for breakfast or during snack or dinner time. It is delicious and wholesome as well. 

So this week give your kitchen a maharashtrian touch.

Till then 

Stay Happy Stay Healthy!